Fattoush Salad

fattouchPita Chips

2 rounds pita bread (8- to 12-inches)

2-3 T olive oil

½ t sumac

Salt and pepper

 

Salad

2 C shredded romaine lettuce

1 large or 2 small cucumbers, peeled and seeded, diced small

2 medium tomatoes, chopped

5-6 radishes, sliced

½ C parsley leaves, chopped

¼ C mint leaves, chopped

5-6 scallions, chopped

 

Dressing

½ C lemon juice

½ C olive oil

1 t sumac

1/8 t cinnamon (optional)

Sea salt to taste

 

 

Toast the pita bread in your toaster oven until dried and crisp but not browned. Heat the olive oil in a large pan. Break the pita into pieces and put into the heated oil. Fry briefly until browned, tossing frequently. Remove from the oil and place on paper towel. Sprinkle with salt, pepper and sumac.

 

In a large mixing bowl, combine the salad ingredients. In a small mixing bowl, whisk together the ingredients for the dressing. Dress the salad with the vinaigrette and toss lightly. Lastly, add the pita chips and toss one more time. Serves 4-6.

 


Vegetable Carpaccio

vegetable-carpaccio

 

If you don’t own a culinary mandolin, use a vegetable peeler to get the paper-thin slices this recipe calls for. The inspiration for this salad comes from beef carpaccio, a classic dish of rare/raw sliced beef dressed in lemon juice, olive oil, capers and Parmesan cheese. The root vegetable version was invented by Chef Andy Hollyday of Selden Standard, named Restaurant of the Year 2016 by Hour Detroit magazine. It’s perfect for what’s coming in season right now — baby beets, beautiful radishes of every color, sweet turnips, colored carrots. The carpaccio certainly made an impression in March 2016 at several different demo venues.

A selection of seasonal vegetables that could include:

1 small fennel, shaved thin
1 small red or gold beet, peeled and shaved thin
3 medium sized heirloom carrots, shaved thin
6 small radish, washed and shaved into thin coins or 2 small turnips
1 small celery root, peeled and shaved thin

¼ C capers in brine, drained
¼ C cup fresh herb of choice, chopped – chives, tarragon, parsley or basil work well
3oz. Parmesan Reggiano, shaved thin
Sea salt and freshly ground black pepper to taste

Lemon Vinaigrette

Zest and juice of 1 lemon (about 2 T)
1 shallot, minced fine
1 T champagne or white wine vinegar
½ C extra virgin olive oil
Sea salt and fresh ground black pepper, to taste

To make the vinaigrette combine all ingredients in a small mixing bowl or a mini-prep food processor, season with salt and pepper and whisk together. In another bowl add the shaved vegetables and enough vinaigrette to generously coat. If there is any vinaigrette remaining reserve for another use. Season the vegetables with salt and pepper and allow to marinate for 10-30 minutes, mixing once or twice. After 10 minutes, taste the salad again for seasoning. Distribute onto a large platter or on individual plates. Garnish with shaved Parmesan, capers, herbs of choice, and a twist of freshly ground black pepper. Serves 4-6.

 


Lentil Salad with Fennel and Smoked Salmon

lentil

 

The weather of late is calling more for salads than soup. We know of course that’s going to change. This salad is like a bridge — or maybe a hybrid (hybridge?). It marries tastes of the season — smoked salmon anyone? — hardy fare — lentils, after all — with light treatment in a wonderful Asian-inspired dressing. It seems an unlikely combination but don’t be fooled. You’ll enjoy it for lunch or as a dinner with soup (when the inevitable chill comes back) and crusty bread. The original recipe is from Fine Cooking.

2 C cooked lentils (Melissa’s or Trader Joe’s)
1 medium clove garlic, pressed through a garlic press
Kosher salt
½ medium shallot, finely chopped (about 1½ Tbs.)
3 Tbs. rice vinegar
2 tsp. finely grated fresh ginger (use small holes on a box grater)
1 tsp. Dijon mustard
½ tsp. fennel seed, busted up in a mortar and pestle
Freshly ground black pepper
1/3 cup oil (canola or olive)
9 small radishes, halved and thinly sliced (about 1 cup)
½ small bulb fennel, quartered lengthwise and thinly sliced crosswise (about 1 cup), plus 1 Tbs. chopped fennel fronds
chopped parsley
4 oz. cold-smoked salmon, cut into ½-inch squares (about ½-cup)

Whisk garlic, shallot, vinegar, ginger, mustard, fennel seed, 1½ tsp. salt, and ¼ tsp. pepper. Whisk in the oil.

In a large bowl, toss the lentils, radishes, fennel, fennel fronds, and chives with just enough of the vinaigrette to coat everything lightly. Season to taste with salt and pepper. (You can prepare the salad to this point up to 4 hours ahead.) Just before serving, gently stir in the salmon and a few grinds of pepper. Garnish with parsley.


Radish and Fava Bean Salad with Green Tahini Sauce

radish salad 2

 

 

This delightfully colored and deliciously flavored salad comes from Yotam Ottolenghi, the Israel-born chef who’s become all the rage in the UK, where he has a half-dozen very popular restaurants, and in the US, where his books are selling like hotcakes (we admit, we have them too).  In this version, Danielle substituted edamame for the broad beans called for in Ottolenghi’s original. We now have a recipe for Preserved Lemons on the website — after many reminders from fans.

1 lb. fava, lima or soybeans, fresh or frozen
1 bunch radishes, washed, root and leaves removed, cut into 6 wedges
½ Bermuda (red) onion, very thinly sliced
½ preserved lemon, pulp and seeds removed, finely chopped*
Juice of 1-2 lemons
2 T cilantro, chopped
2 T flat-leaf parsley
1 tsp. cumin
3 T olive oil

Pita bread wedges, if desired

Green Tahini Sauce

½ C tahini
½ C water
¼ C fresh squeezed lemon juice
1 clove garlic
½ C flat leaf parsley
Sea salt to taste

Bring a pot large enough for the beans of water to a boil. Add the beans and simmer until tender. This will vary depending on the size of the bean and the type of bean using. Fresh limas will take about 20 minutes, frozen soybeans will take about 5 minutes. Once tender, drain and rinse under cold water.

Cut the radishes into 6 wedges (or more if the radishes are very large) and put them in a serving bowl. Add the beans and all the remaining ingredients. Toss well, taste and adjust for salt and lemon juice. Serve with Green Tahini Sauce and pita bread wedges.
Serves 4-6.

To make the sauce, process all the ingredients in a food processor or blender until very smooth. Start with ¼ cup of water and add as needed. Taste and adjust for salt. Serve alongside the salad with pita bread. Sauce keeps well in the refrigerator for up to 2 weeks.